My entire relationship with corn syrup has changed. Earthshaking, people.
When previously making marshmallows I've followed instructions to the letter. The only ingredients I ever switched out were the easy ones, flavor and color.
This time, after eyeing a big bottle of homemade honeysuckle simply syrup I originally made to make honeysuckle martinis, I courageously tried switching out the corn syrup in the recipe with this sweet, earthy flower syrup.
After harvesting honeysuckle blossoms from a friend (because I foolishly didn't get to my own on time), I flavored these French macarons and used the rest to make simple syrup.
For the most part, I expected these marshmallows to fail big time. Much to my surprise, the substitution worked and now a whole new world of substituting flavored syrups for the corn syrup in marshmallow recipes awaits me. Whoopie.
These have a subtle taste of honeysuckle but enough to make a difference in flavor. Tasty, pretty and (almost) seasonal. My next move is to try these with homemade herb flavored simply syrups. Stay tuned.
Homemade Honeysuckle Marshmallows
For the Honeysuckle Marshmallows:
I used this great recipe from Smitten Kitchen from which I've had perfect result every time. Substituting homemade honeysuckle syrup for the corn syrup and adding a few dabs of yellow paste food coloring turned them into honeysuckle marshmallows.
For the Honeysuckle Simply Syrup:
- 1+1/2 cups white granulated sugar
- 1+1/2 cups water
- 1 cup honeysuckle blossoms, rinsed
- Place the sugar and water in a heavy bottomed sauces pan and cook over a medium heat stirring with a wooden spoon.
- When sugar has dissolved, add the flowers and bring to a boil.
- Remove from heat and let steep for an hours.
- when mixture has cooled completely, strain out the blossoms .
- Transfer the syrup to a tightly sealed bottle or jar.